Application in Food
Organic acids are used in food preservation because of their effects on bacteria. The key basic principle on the mode of action of organic acids on bacteria is that non-dissociated (non-ionized) organic acids can penetrate the bacteria cell wall and disrupt the normal physiology of certain types of bacteria that we call pH-sensitive, meaning that they cannot tolerate a wide internal and external pH gradient. Among those bacteria are Escherichia coli, Salmonella spp., C. perfringens, Listeria monocytogenes, and Campylobacter species.
Upon passive diffusion of organic acids into the bacteria, where the pH is near or above neutrality, the acids will dissociate and lower the bacteria internal pH, leading to situations that will impair or stop the growth of bacteria. On the other hand, the anionic part of the organic acids that cannot escape the bacteria in its dissociated form will accumulate within the bacteria and disrupt many metabolic functions, leading to osmotic pressure increase, incompatible with the survival of the bacteria.
It has been well demonstrated that the state of the organic acids (undissociated or dissociated) is extremely important to define their capacity to inhibit the growth of bacteria, compared to undissociated acids.
Lactic acid and its salts sodium lactate and potassium lactate are widely used as antimicrobials in food products, in particular, meat and poultry such as ham and sausages.
Read more about this topic: Organic Acid
Famous quotes containing the words application and/or food:
“Preaching is the expression of the moral sentiment in application to the duties of life.”
—Ralph Waldo Emerson (1803–1882)
“I believe that every man who has ever been earnest to preserve his higher or poetic faculties in the best condition has been particularly inclined to abstain from animal food, and from much food of any kind.”
—Henry David Thoreau (1817–1862)